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Herbed Leek Tart Recipe
Herbed Leek Tart Recipe photo by Taste of Home
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Herbed Leek Tart Recipe

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This savory, non-traditional tart is a favorite among family and friends!
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 16 servings

Ingredients

  • 3 cups thinly sliced leeks (about 4 medium)
  • 1/2 cup chopped sweet red pepper
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 teaspoon milk
  • 2 tablespoons chopped almonds or walnuts, optional

Nutritional Facts

1 piece: 194 calories, 12g fat (5g saturated fat), 14mg cholesterol, 177mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein

Directions

  1. In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.
  2. On a lightly floured surface, roll each sheet of pastry into a 12-in. circle. Transfer to parchment paper-lined baking sheets. Spoon leek mixture over pastry to within 2 in. of edges. Fold edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with nuts if desired.
  3. Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers. Yield: 2 tarts (8 servings each).
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Herbed Leek Tart in Taste of Home June/July 2006, p56


Reviews for Herbed Leek Tart

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
katlaydee3
Reviewed May. 28, 2013

"Delicious! I served this as a side dish for a family dinner."

MY REVIEW
deannasnz
Reviewed May. 3, 2012

"Nice. I left out the peppers and it was still good."

MY REVIEW
JanisPloirde
Reviewed Nov. 24, 2010

"Have made this several times now and everyone who had it loved it! Just had one for lunch today , had it in freezer so it does freeze well...Always make several and put in freezer for future use...Delicious!"

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